Directions:
Brown onions and garlic in olive oil for 8-10 minutes in a large soup pot. Add carrots for an additional 5 minutes. Add chicken stock, canned vegetables of choice and let simmer for 30-40 minutes on low heat. Add pasta for an additional 10 minutes. Add spices. Serve with a dash of parmesan cheese, large glass of wine and a 45-minute nap.
Enjoy!

I love the poinsettia fabric, and everytime you use it it makes me happy! And I love, love, love the ribbon cards – I’ve never seen anything quite like that and it just makes me want to run out and get rubber stamps of my own. (Oh, yeah – and it makes me want to remember where the sewing machine my mom gave me a brazillion years ago is…) The journal is lovely, the TYNs are spot on perfection and your soup is making me drool a little! (although, is that a *little* bowl, or the world’s biggest tater???)

I hereby crown you today’s “Queen Crafty” – wear the mantel proudly, and use your ruling powers for good, not evil…

This is the first craft blog that I have seen where half the entry isn’t taken up with whinging about the stress of the season and the amount to get done. Kudos to you for embracing the season and finding joy in all you are doing. If it’s a chore, then the whole meaning is lost. These are brilliant projects and I think I’ll borrow a few of your ideas – thanks so much for posting them!

I’m enjoying watching you have fun–whether it’s the holidays or not, you always have a good time. The poinsettia bag is so pretty. I see the same bits of fabric in some other projects you’ve been doing and just love how it looks.